Sesame scallops with rice noodles
From the freezer and storecupboard to the table in roughly 20 minutes. Not bad.
|200g frozen roe-less scallops|
|110g dried rice noodles (soaked according to instructions, then drained)|
|1 stalk Blue Dragon whole lemongrass (from a jar), cut into 3 pieces|
|1 teaspoon English Provender very lazy ginger|
|1 teaspoon light soft brown sugar|
|4 tablespoons Kikkoman soy sauce|
|2 tablespoons toasted sesame oil|
|1 tablespoon sesame seeds|
|75g sugar-snap peas, halved lengthways on the diagonal|
|2 spring onions, finely sliced diagonally|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
Delia's How to Cheat at Cooking
First, put the lemongrass, ginger, sugar, soy and sesame oil into a mini-chopper and chop small. Heat a large frying-pan, then add the sesame seeds and shake them now and then over the heat for about 3 minutes until they are a deep golden-brown.
Then transfer them to a plate and keep on one side.
Transfer the lemongrass-and-ginger mixture to the frying-pan, add the frozen scallops, bring up to simmering point and simmer gently, uncovered, for 10 minutes or till the scallops are opaque in the centre (cut one open to check).
After that, remove the cooked scallops with a slotted spoon and keep them warm whilst you add the noodles and sugar-snap peas to the pan and toss together for 2-3 minutes in the sauce. Pile on to a serving dish, top with the scallops, then the spring onions and toasted sesame seeds.
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